About:2 Weeks Summer Training Program specially designed for students of B-Voc/B-Tech/B.Sc./ M.Sc./M.Tech who can utilize their holidays by learning the "whys" of the baking process. Two weeks with AIBTM will provide you a thorough understanding of ingredient formulations and interactions. It will help you deal with the many variables and unexpected problems that may occur during production.

FOR FOOD TECHNOLOGY STUDENTS2 WEEKS INTERNSHIP PROGRAM

AIBTM - Plot No. 30/25 Knowledge Park - III

Contact UsAssocom Institute of

+91-120-2428800T: +91-120-2428811 F: +91-9910372224, 9910375200, 9810158318M: aibtm@aibtm.in E: www.aibtm.inW:

Greater Noida - 201306, U.P.

Bakery Technology & Management

Registration Fee• Rs. 25000/- including accommodation

with 3 meals.• Rs. 20000/- excluding accommodation.

Key Features of the Program• Ingredient Technology• Bakery Equipment• Practical on Bread, Pizza, Cookies,

Pastry and Cake• New Product Development and Project

Ideas• Food Safety, Microbiology and

Labelling Certification

Payment DetailsName and address of Bank: Punjab National Bank, ECE House, K.G. Marg, New Delhi-110 001, IndiaName of Account holder: Assocom-India Pvt. Ltd.Account Number: 1120002100061411

DAY 1 SESSION 1 Introduction to Bakery Technology

(History of Baked foods, Types of Bakery Products and Processes)

SESSION 2 Ingredients – Wheat (Wheat Kernel, Wheat

Milling, Products of wheat milling)

SESSION 3 Bread Process (Bread manufacturing flow

chart) SESSION 4 Baker’s Yeast (Structure of Yeast, its

functions, Fermentation)

DAY 2 SESSION 1 Bread Practical (Demonstration of Bread

Manufacturing) SESSION 2 Bread Practical SESSION 3 Bread – Quality Evaluation (Faults, Remedies, Score

Card) SESSION 4 Cost Calculations

DAY 3 SESSION 1 Ingredient – Enzymes and Emulsifiers

SESSION 2 Ingredients – Oils, Fats, Shortening

SESSION 3 Pastry Practical (Demonstration of Puff/

Pizza Manufacturing) SESSION 4 Practical Continued

DAY 4 SESSION 1 Ingredient – Sugar & Syrups

SESSION 2 Ingredient - Chemical Leavening agents

SESSION 3 Bread Practical (Hands – on – Training) SESSION 4 Bread Practical (Hands – on – Training)

DAY 5 SESSION 1 Introduction to Biscuits (History of Biscuits, Types

of Biscuit, Comparison) SESSION 2 Biscuits – Short Dough (Manufacturing FLOW

CHART)

SESSION 3 Biscuit Practical SESSION 4 Biscuit Practical

DAY 6 SESSION 1 Biscuit – Hard Dough (Manufacturing

FLOWCHART) SESSION 2 Biscuit Baking (Types of oven and Oven

profile) SESSION 3 Biscuit – Practical SESSION 4 Biscuit- Practical

DAY 7 SESSION 1 Biscuit – Faults and Remedies

SESSION 2 Food Safety (Personal Hygiene, GHP,

GMP, HACCP) SESSION 3 Practice SESSION 4 Practice

DAY 8 SESSION 1 Cake Making Methods SESSION 2 Cake – Practical SESSION 3 Cake – Practical SESSION 4 Cake Faults and Remedies

DAY 9 SESSION 1 Basic Microbiology (Staling, Shelf-life, Mold &

Rope) SESSION 2 FSSAI Laws and

Regulations SESSION 3 Quality Management (Pest Control, Water

Polution Control, Waste Management)

SESSION 4 Practice

DAY 10 SESSION 1 Nutrition and Shelf life SESSION 2 Lab Testing - Analytical SESSION 3 Lab Testing- Analytical SESSION 4 Lab Testing- Analytical

DAY 11 SESSION 1 New Product Development - Practical

SESSION 2 New Product Development - Practical

SESSION 3 New Product Development - Practical

SESSION 4 New Product Development - Practical

DAY 12 Review, Test & Evaluation

AGENDA